Wednesday, April 28, 2010

Morning Glory Oat Muffins

I really like breakfast. Why it’s so overlooked, I’ll never know. If I had to a pick one type of food to eat every day for the rest of my days, it would be breakfast. There’s so much variety! And it’s all so tasty! Bacon, biscuits, and gravy, pancakes, waffles and syrup, cereal and milk, fruit and pastries galore. What’s not to love? Lately, I’ve been all about homemade granola with milk or yogurt (specifically maple and cinnamon granola, which I will have to post about soon because it’s so good!) and muffins. Oh, Muffins.

What’s so great about them that it’s basically cake for breakfast, and really, who wouldn’t want that? My favorites are these everything but the kitchen sink morning glory oat muffins. With this recipe, I’ve tried to make it a bit healthier than your average muffin, using whole wheat flour, oats, cutting down the sugar and relying on the natural sugars of the fruits to sweeten them up. These are chock-full of tasty things and totally keep you going until lunch. I’ve used pecans here, but walnuts would be really good (but I’m allergic!), also you can mix up the dried fruit, using whatever is your favorite. A little tip: these get much better with time, so just let them sit for a couple of hours before trying them out, or even better, make them the night before!

Preheat the oven to 375°F. Lightly grease a 12-cup muffin tin, or line it with papers and spray the insides of the papers. In a small bowl, cover the raisins with hot water, and set them aside to soak while you assemble the rest of the recipe.

In a large bowl, whisk together the flour, oats, brown sugar, baking soda, cinnamon, and salt. Stir in the carrots, apple, coconut, nuts, and wheat germ, if using. In a separate bowl, beat together the eggs, applesauce, vanilla, and orange juice. Add to the flour mixture, and stir until evenly moistened. Drain the raisins and stir them in. Divide the batter among the wells of the prepared pan, filling almost to top. Sprinkle with demerara sugar.

Bake for 23 to 25 minutes, until domed and a cake tester inserted in the center comes out clean. Remove from the oven, let cool for 5 minutes in their pan on a rack, then turn out of pans to finish cooling.

Wow love this recipe! I want to breakfast again now! You're on my blog today : you're the cook crush of the week! Feel free to visit, even if it's french!! http://lesdelicesdejulie.hautetfort.com/archive/2010/04/29/une-visite-chez-honey-jam.html

I just made these, they smell delicious and just waiting for them to cool before tucking in. My housemate accidentally knocked the oven temp up though, so they're a bit burnt on top, but hopefully still good! Thanks Hannah.

I'm a new cook/baker, which means that I'm cautious and overly critical of what comes out of the oven. Yet, I can confidently say that these muffins were perfection. Thank you so much for the recipe!! I will definitely be making these again and again.

I ADORE Morning Glory muffins. My absolute favorites. The best I ever had were from a bakery on main street in Chatham, Mass on the Cape. Looked something like these so I'll have to give the recipe a try! Thanks!

Ooooh I've decided those are exactly what I want for breakfast with my coffee tomorrow!!! YUM! Now I just need someone to whip them up for me, since I am having an oh-so-lazy afternoon haha! :) xoxox Holly

Made these today (omitting the raisins because my roommates don't like them) and OMG DELICIOUS! I am not a baker (I usually fail), but these turned out so well! I used the wheat germ and unsweetened coconut. Also, the recipe yielded 16 muffins for me.

In a large bowl, whisk together the ateş ve su buz devri brown sugar, melted butter, flour and salt. Add in the eggs, maple syrup This dish is really amazing to eat.As there has been mixed many awesome ingredients kafa topu so it should be delicious for everyone.I would like to make this dish and will eat with my family.

Thanks for sharing! I just made these, but with a few minor changes: I reduced sugar to 1/2 cup, used walnuts instead of pecans, did not use the wheat germ, added 1/8 c flaxseed meal & 1 Tblsp poppy seed. If curious, they are about 150 calories per muffin & 5 grams of fat with my recipe. High in fiber, Vitamin A, and protein!

hey hannah,I'm a new cook, which means that I'm cautious and overly critical of what comes out of the oven. Yet, I can confidently say that these muffins were perfection. Thank you so much for the recipe!! I will definitely be making these again and again.clipping path

I'm so excited to make these in the morning! I love love love the morning glory muffins from Whole Foods and these look like a great dupe! Plus those are giant and these are normal muffin sized so less indulgent, although I'll probably just eat two at a time anyway :) I plan on subbing walnuts for the pecans, oat flour for the whole wheat flour, and coconut oil for the applesauce, simply so I don't have to buy any applesauce. Can't wait!

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